Still aiming for 2-3 servings of fish a week? Here ya go!

This dish was so tasty, hearty, and an easy way to get in another fish recipe this week!

We served this over baby roasted potatoes with some Brussels on the side and it was so good with the cream sauce — you will have to try it!

Ingredients:
2-4 white fish (we used our @sizzlefishfit Halibut)
Salt and pepper
Olive oil
5 garlic cloves, minced
1 cup cream (you could sub 1 cup 2% milk + 1 Tbsp flour)
1/2 cup chicken broth
1/2 cup parm cheese
1 jar sun dried tomatoes, drained
1 bunch or container of fresh spinach
1 Tsp Italian herbs

Directions: Season the fish with salt and pepper. Heat oil in a medium saucepan over medium heat. Add seasoned fish and cook for about 5-8 minutes on both sides to get a sear and with internal temperature reaching 145F. Remove fish and cover. In the same pan add a bit more oil if you need it then add garlic and cook for about 3 minutes. Next add in the cream and chicken broth and whisk until til combined. Cook for about 5-10 minutes stirring on occasion to prevent burning until sauce thickens a bit more. Add in Parmesan cheese and stir until melted. Add in Sun dried tomatoes and combine. Add in spinach and cook until wilted. Add Italian seasoning over top and stir to combine. Add back in Fish and heat through. Enjoy!